American Food, Recipes and Cuisine from Saveur

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Passover (1) Topic Recipe (179) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Roast"; var omni_prop8 = "Cuisine:American,Technique:Roast"; var omni_pageName="saveur:"+omni_prop12; 03/13/2002 Roasted Pork Chops with Prune-Stuffed Apples Pork is a versatile meat, but we prefer to cook it simply—as in this recipe. Issue #21 03/19/2002 Beluga Lentils with Roasted Duck After discovering these lentils, food author Colette Rossant created this dish. Issue #18 03/19/2002 Lentilles du Puy with Roasted Carrots and Beets This recipe was developed for the esteemed lentils from Le Puy (which have been granted an appellation d’origine contrôlée by the French government), but any French-style lentil will do. Issue #18 11/14/2007 Roast Turkey There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird. Issue #15 04/13/2010 Roast Chicken with Daikon In this preparation, earthy daikon takes the place of more traditional roast chicken accompaniments like onion or squash. This recipe was inspired by a dish served at Le Vichyssois, a restaurant in Lakemoor, Illinois, near Chicago. Continue... Issue #14 08/08/2007 Pork Loin Stuffed with Apples and Onions This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey. Issue #14 06/28/2007 Cedar-Smoked Salmon You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely. Issue #13 03/08/2007 Roast Crown of Pork with Dried-Fruit Stuffing This regal roast consists of two center-cut pork rib sections tied together in the shape of a crown. Issue #9 03/08/2007 Roasted Vegetable Stock Good cooking starts with good basics, such as this flavorful, versatile vegetable stock. Issue #8 02/28/2007 Harvest Pork Loin Made from the bounty of the fall season, this dish is the epitome of hearty comfort food. Issue #8 02/28/2007 Roasted Autumn Vegetables These vegetables have a rich, gorgeous color and just the right amount of hearty sweetness from the roasting. Issue #8 01/17/2007 Double-Rich Fish Stock Bursting with rich flavor, this stock adds an impressive note to a wide variety of recipes. Issue #6 01/26/2007 Leg of Lamb with Herb–Garlic Crust A hearty roast lamb calls for equally hearty herbs that can stand up to its intense flavor. Issue #5 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 01/23/2007 Port Sauce Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary. Issue #3 01/23/2007 Roast Chicken Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken. Issue #2 03/21/2013 Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon Roasting sunchokes brings out their sweet, nutty flavor. Does Not Apply 11/20/2012 Jamaican Jerk Roast Turkey A simple roast turkey is transformed into the thing of legend when slathered with a spicy, fragrant jerk sauce. Basting towards the end of roasting ensures a crisp, brown skin without over caramelizing the sugars. Does Not Apply 09/19/2012 Menu: An All-Apple Dinner Whether you pick your own or buy them at the local farmers' market, celebrate apple season with a four-course meal showcasing everyone's favorite fall fruit. Does Not Apply 01/25/2012 Menu: A Simple Roast Chicken Dinner Few dishes are as satisfying, inviting, and uncomplicated as a beautifully roasted chicken. Redolent of sage and garlic and paired with simply prepared winter vegetables, it's a casual and cozy meal for four, a menu that's easy enough to serve on a weeknight or a busy weekend evening. Does Not Apply « Previous 1. . . 3 4 5 6 7 . . .9 Next »